1 (3½-pound) organic chicken cut into 8 pieces and skin removed
4 c. organic or reduced-sodium chicken broth
1 c. light beer
1 medium yellow onion, cut into quarters
1c. chopped fresh cilantro
6 garlic cloves, coarsely chopped
3 Tbs. Worcestershire sauce
3 Tbs. organic seasoning blend
2 c. organic brown rice
8 oz. green beans, trimmed and cut into 1-inch pieces (about 1 c.)
2 medium carrots, diced (about ¾ c.)
1 tsp. salt
1 red bell pepper, seeded and thinly sliced
1 green bell pepper, seeded and thinly sliced
Yellow onion, thinly sliced
1 c. ketchup (find a healthy homemade version on the site)
1 c. frozen peas
1 c. pimiento-stuffed olives


Combine the chicken, broth, beer, onion, a ½ cup of cilantro, garlic, Worcestershire and seasoning blend in a Dutch oven and bring to a boil. Reduce the heat and simmer, covered, until the chicken is tender and cooked through, about 35 minutes. With a slotted spoon, transfer the chicken to a plate to cool. When cool enough to handle, shred the chicken discarding the bones; set aside. Strain the cooking liquid discarding the onions and cilantro. Return the cooking liquid to the Dutch oven and set over medium-high heat. Add the rice, green beans, carrot and ¾ teaspoon salt; bring to a boil. Reduce the heat and simmer, covered, until the liquid is evaporated and the rice is tender, about 40 minutes. Meanwhile, in a non stick skillet cook the bell peppers, sliced onion, and the remaining ¼ teaspoon salt. Cook, stirring occasionally, until the vegetables are tender, about 8 minutes. Stir in the shredded chicken. Add the chicken mixture to the rice mixture. Stir in the ketchup, peas and olives; heat through. Remove from the heat. Stir in the remaining ½ cup of cilantro.


Serves 6-8


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